Steamed Pandan Bread

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You probably make steamed buns often—to be honest, I’ve never tried steamed bread except for bapao. In my opinion, steamed buns have their own unique characteristics, from texture to flavor. I usually make baked or fried buns, but this time I’m going to try making steamed buns. The process isn’t as difficult as you might think, and it’s actually much faster.

For the filling, I chose one I’d prepared earlier—a coconut filling made with jackfruit. The process is simple: just mix granulated sugar to taste, salt, shredded coconut, and jackfruit. Cook it in a pot until done; be sure to use young, fresh shredded coconut for the best flavor.

This bread is vegan—it contains no eggs or milk. The whole process is very easy, and anyone can definitely make it. I intentionally added a little green food coloring with pandan flavor to make it look more appealing, and of course, it has that distinctive pandan aroma.

Curious about the full recipe? Let’s take a look at the step-by-step instructions below.

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Ingredients

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3 tablespoons granulated sugar
140 ml water
1 teaspoon instant yeast
250 grams all-purpose flour
1 tablespoon margarine
¼ teaspoon salt
Pandan paste to taste
Jackfruit and coconut topping (adjust to taste)

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Instructions

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First, make the starter: mix instant yeast with warm water and granulated sugar, cover, and let sit for 5 minutes or until it rises.

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Once the yeast has risen, add the pandan paste and stir until evenly mixed.

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Then, after confirming that the yeast is active, mix the flour in a bowl and add the starter you’ve prepared.

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Knead until well combined, then add margarine and salt, and knead until well combined.

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Divide the dough into several portions, then flatten each portion and add the coconut filling.

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Shape as desired and arrange on a baking sheet greased with margarine. After shaping, let the dough rest for about 30 to 50 minutes.

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Then steam in a preheated steamer until fully cooked, about 20 minutes.

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Result

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Look at the result—the bread has risen to twice its original size, and the taste is, without a doubt, incredibly delicious. The combination of coconut filling blended with jackfruit creates a naturally fragrant aroma, complemented by the authentic, savory-sweet taste of coconut—it’s simply perfect. For those of you who are unsure about making steamed bread, I think this will be a unique idea to try. Rest assured, the bread will be incredibly soft—even softer than baked bread. Plus, steamed bread is moister, which I really love.

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The sweet bread is best eaten while it’s still warm; I usually don’t finish it all at once. I keep it in the refrigerator because steamed bread goes stale much more easily. When you’re ready to eat it, just reheat it in a steamer.

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